Steady State Roasting

This is a year round offering that we feel truly embodies the flavors of a natural processed Ethiopian coffee. Think blueberry pie, apples and chocolate. It doesn't get much better than the birthplace of coffee! In the past, we received a 91 point score from Coffee Review on this coffee. COFFEE DEETS CONTINENT: Africa COUNTRY: Ethiopia REGION: Guji VARIETAL: Mixed Heirloom FARM: Multiple local farmers PROCESS: Natural ALTITUDE: 1800-2000 meters

For the first time in over five years, we have a new offering from Costa Rica! We’ve been underwhelmed by most of the Costa Rican samples we’ve cupped in recent years, feeling like they didn’t showcase the quality we know the region is capable of. So earlier this year, we headed down there and sourced six super fun and distinctive lots! This is the first of those releases, a fairly new and unique varietal produced by a forward thinking farm, utilizing newer processing techniques. COFFEE DEETS CONTINENT: Central America COUNTRY: Costa Rica REGION: Turrialba VARIETAL: H1 Centroamericano F1 Hybrid FARM: Aquiares Estate FARMER: Diego Robelo PROCESS: Anaerobic Natural ALTITUDE: 1200 masl ABOUT THE FARM Aquiares, means “land between rivers” in the Huetar indigenous language, and Aquiares Estate is commonly referred to as “Aquiares Coffee and Community.” It is Costa Rica’s largest coffee farm and home to more than 1,800 people. Although established in 1890, the farm was transformed a century later when Alfonso Robelo fled the civil war in Nicaragua and began building the Aquiares Estate community on the enchanting slopes of the Turrialba Volcano. Alfonso reimagined the relationship between the farm and its workers, evolving the farm into a small town where workers could purchase their own homes instead of renting them from the estate. That sense of ownership helped build a stronger, more stable workforce and remains central to Aquiares Estate today. Now managed by Alfonso’s son Diego, Aquiares Estate has become one of Central America’s leaders in specialty coffee. Through excellent agricultural management, embracing new varieties, and experimental processing, the farm continues to push quality forward while remaining deeply committed to sustainability, carbon neutrality, and environmental research. ABOUT THE PROCESSING Centroamericano H1 is a modern F1 hybrid created by crossing Sarchimor T-5296 with the wild Sudan Rume variety. Propagated through a tissue culture cloning process, this hybrid combines high yields and rust resistance with an elegant, complex cup profile. After being distributed to coffee producers in Central America over the last decade, the first productive harvests are now available. Aquiares Estate was an early adopter of the variety, and the climate of Turrialba has proven an ideal fit for its cultivation. The high mucilage content of this variety makes it well suited for anaerobic natural processing. After harvest, cherries are floated, washed and sealed whole in stainless steel tanks for a 24 hour anaerobic fermentation driven by the natural microorganisms and yeast present on the coffee cherries. After fermentation, cherries are washed again then slowly dried in the solar dryer.

Crafted to pair with the delightful pastries of our friends Prager Bros . This blend is meant to have a good bit of chocolate and a nice full body. Also tastes great with cream & sugar. COFFEE DEETS CONTINENT: South America COUNTRY: Brazil & Colombia PROCESS: Natural & Washed

This classic washed Colombian is a great reminder that sometimes simple is best. Produced with a straightforward, disciplined approach, it lets the quality of the coffee speak for itself. Featuring a quintessential Colombian flavor profile of milk chocolate and sugarcane sweetness balanced with subtle hints of orange and roasted hazelnuts. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: Antioquia VARIETAL: Caturra FARM: La Playa FARMER: Ignacio Montoya PROCESS: Washed ALTITUDE: 2050 masl ABOUT THE FARM Ignacio Montoya runs Finca La Playa in Urrao, Antioquia with quiet dedication. The importers we work with first met Ignacio through their friend Enrico, finding him in his garage meticulously hand-sorting parchment coffee. When they asked if he had ever tasted his own harvest, he said no. They offered to roast a sample for him, a proposal that left him both surprised and a little anxious to finally experience the result of his hard work. Since that meeting, they've continued to purchase his entire small production of Caturra and Chiroso . ABOUT THE PROCESSING Ignacio’s processing for this lot is straightforward and disciplined. Cherries are picked at peak ripeness and floated in water to remove any impurities before undergoing a 48-hour fermentation. The coffee is then thoroughly washed and carefully dried for 12 days in his marquesina.

Indulging in this coffee almost feels like cheating—it's simply that delicious. The flavor profile here is so fruity and juicy, it's like a watermelon jolly rancher on the cupping table. This coffee is also super versatile in brewing, so whatever method you choose, it never fails to impress. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: Quindío VARIETAL: Pink Bourbon FARM: Campo Hermosa FARMER: Edwin Noreña PROCESS: Anaerobic Honey ALTITUDE: 1650-1700 masl BREW THIS Choose your own adventure! Hot water, over the top, or opt for a cold brew. This coffee makes a delightfully flavorful cup with every brew method, you can't go wrong. ABOUT THE FARM Campo Hermosa is a 4 hectare specialty family farm in the heart of the Colombian coffee triangle—located at 1650-1700 masl, in the department of Quindío. The farm was inherited by three brothers. Only the youngest brother, Edwin, has continued cultivating and processing coffee on the farm. Edwin has always been interested in agricultural business and farm work. He began with organic tomatoes back in 2012 and plantains. Coffee then became a more attractive business which further advanced his curiosity about processing and varieties. The farm experiences longer days of sunlight and has a fresh, humid & tropical microclimate with temperatures that range from 55°F at night to 71°F during the day.

If we were ever to have a dark roast this would be it. While not actually roasted "dark" it has the bitter chocolate and heavier body associated with dark roasts, all with a nice, pleasantly balanced acidity. COFFEE DEETS CONTINENT: South America COUNTRY: Brazil & Colombia PROCESS: Natural & Washed

A classic offering from the Sidama region of Ethiopia offering a clean, crisp and balanced cup that satisfies both novice and expert coffee enthusiasts. COFFEE DEETS CONTINENT: Africa COUNTRY: Ethiopia REGION: Sidama VARIETAL: Mixed Heirloom PROCESS: Washed ALTITUDE: 1800-2100 meters BREW THIS A highly versatile coffee, we recommend it for all manual brewing methods as well as espresso. ABOUT THE FARM The Gore Kone washing station supports the livelihoods of 700-800 small holder farms and is located on the Nensebo river and the village of Werka in West Arsi. Upon arriving at the station the coffees are pulped and fermented in large water bins for 42-46 hours with the water being refreshed every 12 hours until the parchment is ready for drying. Before being placed on drying beds for 10-12 days the coffee is washed with water from the Gerenbicho river. After the coffee has reached optimal moisture content it is packed and laid to 'rest' for a period of 30 days.

A true standout organic offering from Peru! Typica and Yellow Caturra varietals blend crisp, bright acidity with lush complexity for a wonderfully balanced cup. COFFEE DEETS CONTINENT: South America COUNTRY: Peru REGION: Huabal VARIETAL: Typica & Yellow Caturra CoOp: Cooperativa Agraria Aromas del Valle PROCESS: Washed ALTITUDE: 1900 masl

Hailing from one of our favorite coffee regions in Colombia, it should come as no surprise that this decaf is the best we've ever tasted. Offering delicious flavor without any of the usual decaf weirdness. This coffee is so lively and balanced we almost can't believe it's decaffeinated. We're going to go chug a pot now to check! COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: Cauca VARIETAL: Castillo, Caturra, Colombia FARM: Inzá de Cauca PROCESS: Washed ALTITUDE: 1700+ masl BREW THIS This is a super versatile coffee that works well with all the same brewing methods as its caffeinated cousins. Our only suggestion is that for espresso, you may want to try a little finer grind and for manual brewing potentially a more coarse grind. ABOUT THE FARM Red Fox Merchants are unique in their decaffeination process, choosing to keep it in the country in which the coffee was harvested. After harvest they transport the coffee to DESCAFECOL for the gentle decaffeination process; first a light steaming to open the pores on the surface of the coffee, then the caffeine is removed using ethyl acetate. The naturally occurring chemical removes the caffeine while preserving the delightful coffee flavors. The coffee is then dried and moved directly to port making for some of the freshest, most lively coffee available. Yes bright delicious coffee, that just so happens to be decaf!

It's finally back! If you’ve ever wanted to try a truly unique coffee, this is a great place to start. Wush Wush is a rare varietal and with the 120 hours of fermentation this coffee experiences prior to processing, this is a highly complex and unique cup. Note: Due to the intensive processing of this coffee it is often very inconsistent in color. Please understand that this doesn't affect the taste/flavor...and yes you did get the correct coffee. COFFEE DEETS CONTINENT: Africa COUNTRY: Ethiopia REGION: Yirgacheffe VARIETAL: Wush Wush FARM: Kerchache washing station PROCESS: 120hr fermentation natural ALTITUDE: 1900 meters

For the first time in eight years, we’re excited to welcome back this delicious Bourbon from Finca La Cristalina. This coffee has been stuck in our head ever since we first discovered it on our very first origin trip. Over the years, we’ve tried several times to bring it back, but the natural processing was too overbearing, with overly fermented notes that were a departure from the flavor profile we remembered so fondly. When this year's lot hit the cupping table we were thrilled to finally find it reminiscent of the OG, bursting with loads of tropical fruit and perfectly balanced. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: Caldas VARIETAL: Bourbon FARM: La Cristalina FARMER: Luis Jose Valdez PROCESS: Natural ALTITUDE: 1650 masl ABOUT THE FARM Finca La Cristalina is located in Vereda Bajo Español in the municipality of Chinchiná, Colombia. The farm spans 21 hectares stretching between 1460 and 1790 masl, with 4.1 hectares preserved as an environmental reserve. The three Valdes family farms—Parana, La Cristalina, and San Pablo—are all part of Café Cuatro Generaciones, the umbrella company led by Luis Valdes. Named in honor of the four generations of the Valdes family involved in coffee production, the farms maintain impressive levels of production thanks to their combined 421,000 coffee trees, including 142,000 trees at La Cristalina. Environmental stewardship and biodiversity are central to the farm’s operation. Coffee is washed and depulped at the ecological mill, where coffee pulp is placed into compost treatment and converted to organic fertilizer for the coffee plants. They use a diverse canopy of trees to shade the coffee plants—including walnut, red cedar, and guava—which act as habitats for the many bird populations around the farm. La Cristalina also maintains its own nursery for black cedar, a threatened tree species, contributing to local conservation efforts. ABOUT THE PROCESSING This Bourbon lot was harvested when cherries were a minimum of 24° Brix, ensuring peak ripeness before undergoing traditional natural processing. After harvest, the cherries were carefully sorted by hand to remove any defects and then fermented whole for 24 hours. The cherries were then dried at 30° C for up to 60 days with careful monitoring to ensure even drying. Once the cherries reached a target moisture content of 11% they were milled and prepared for export.

This just might be our favorite coffee of the year so far. Wilder Lazo has done an exceptional job processing this Geisha, bringing out the best of the varietal. The cup is extremely fruity and complex, without any weird overly fermented notes. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: San Adolfo VARIETAL: Geisha FARM: La Dinastía FARMER: Wilder Lazo PROCESS: Natural ALTITUDE: 1480-1550 masl BREW THIS This coffee is really good every which way, so brew it with your preferred method and enjoy. ABOUT THE FARM Wilder Lazo is actually a veterinarian specialized in livestock farming. However, as the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started to examine soil samples and use targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture. ABOUT THE PROCESSING As a foundation, Wilder Lazo has focused on building exceptionally nutrient rich soil. Coffee cherries are harvested only when fully ripe and then washed in water tanks to remove impurities and float the beans. Here comes the trick. Wilder loves to play with processing techniques and found that if he chills the fermentation tanks in spring water that is around 16 °C, he can extend the fermentation, creating a big body without booziness! This lot was fermented for 60 hours in blue tanks at constant temperature before being dried for 18 days in the Marquesina. The anaerobic fermentation of this coffee emphasizes the “true coffee character”, as most microorganisms work much slower compared to aerobic "fermentation" (actually more accurately referred to as “oxidation”, since fermentation, by definition, is an anaerobic process). In coffee processing though, everything that happens “between picking and drying” is mistakenly referred to as fermentation. We got this coffee super fresh, cupped it, and found that we needed to hold the development time and end temperature super short and low to avoid creating any spiciness, due to its more fragile bean structure.

A delicious coffee from the Santander region of Colombia. This coffee is sure to please any palate, as it has it all, including organic certification! A little bit higher acidity with notes of caramel and orange, a lovely classic Colombia taste. We've found it to be great any time of day and with most brew methods. It is straight forward in the best way possible. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: Santander FARM: Local Regional Farmers PROCESS: Washed ALTITUDE: 1800 masl

A great all around coffee, we feel this best represents the taste profiles of coffees from the Pitalito region of Colombia...orange blossom, milk chocolate, clean. COFFEE DEETS CONTINENT: South America COUNTRY: Colombia REGION: Pitalito VARIETAL: Caturra, Castillo, Colombia FARM: Various Smallholders PROCESS: Washed ALTITUDE: 1600-2000 meters

Get the help you need traveling through time and space with our signature Space Traveler blend. Guatemalan and Ethiopian coffees are married to make our “do it all” coffee. Great for any and all brew methods, and for drinking black or with cream and sugar. COFFEE DEETS CONTINENT: Central America & Africa COUNTRY: Guatemala & Ethiopia VARIETAL: Blend FARM: Various PROCESS: Washed & Natural ALTITUDE: 1400-2100 meters BREW THIS The perfect swiss army knife. This coffee can do it all: french press, cold brew, espresso, pour-overs, aero-press, you name it.

Introducing a delightful blend of organic offerings from South America! Bright fruit flavors mingle with chocolate notes and a hint of nuttiness. A well-balanced cup that's perfect for your morning rituals as well as those much needed afternoon pick-me-ups, this blend is a versatile companion throughout the day. COFFEE DEETS CONTINENT: South America COUNTRY: Brazil & Colombia PROCESS: Washed